Arrows, Ogunquit

Concierge.com's insider take:

Green thumbs and green eaters go gaga for this acclaimed coastal restaurant, whose one-acre garden provides 90 percent of the menu's produce. Sprouting from the Maine soil are 15 varieties of lettuce, 25 types of heirloom tomatoes, and enough herbs, apples, carrots, and more to keep Arrows hitting a bull's-eye year-round. Chefs Clark Frasier and Mark Gaierwho've also opened MC Perkins Cove in Ogunquit (207-646-6263; www.mcperkinscove.com) and Summer Winter in Burlington, Mass. (781-221-6643; www.summerwinterrestaurant.com)oversee a staff of not only gardeners but also on-site fish smokers, cheesemakers, and pastry chefs who have led the sustainable-eating movement since 1988. Maine's bounty dictates the menu, which might include foie gras steamed buns, sea-salt-roasted rabbit loin, and parsnip crème brûlée. The best way to get to the root of what's growing outside? The six-course garden tasting menu.

Open Thursdays through Sundays 6 to 9 pm, April 11 through May 31 and Columbus Day through New Year's Day; Tuesdays through Sundays, July 1 through Labor Day; Wednesdays through Sundays, June and Labor Day through Columbus Day.